Apple pie
A traditional apple pie with a buttery crust and sweet apple filling.
Allergens: contains cereals containing gluten, eggs, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 70g carbs · 27g sugars · 4g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Applesnot compared | – | £1.80 |
| Plain flouruse 300g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g |
| Unsalted butterpack 250g · use 125g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Golden syrupuse 2 tbsp | £1.80700g · £0.26 per 100g | £2.05750g · £0.27 per 100g |
| Eggspack 6 pack · use 1 | £1.80£0.30 each | £2.40£0.40 each |
| Basket total (full packs) | £6.25 | £6.75 |
| Cost of what this recipe uses | £1.48 | £1.70 |
| Per serving | £0.25 | £0.28 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Apples.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 6. For a different number, use the amounts in the table above.
- Weigh 300g plain flour into a large bowl and add 1 tsp salt. Dice 125g unsalted butter into small cubes and rub in with fingertips until the mix looks like fine breadcrumbs. Core and peel 4 apples, then slice them into 5mm thick wedges. Keep the apple wedges in cold water to stop browning.
- Add 2 tbsp cold water a little at a time to the flour and butter mix, stirring with a knife until it just comes together. The dough should feel smooth and not sticky, adding a splash more water only if needed. Wrap tightly in cling film and rest in the fridge for 20 minutes.
- Preheat the oven to 180C (160C fan, gas 4). Lightly flour your work surface and roll two thirds of the chilled dough to 3mm thick. Carefully line a 20cm pie tin, pressing gently into the base and sides. Trim excess and chill the case for 10 minutes.
- Drain the apple wedges and pat dry with kitchen paper. Toss them with 2 tbsp golden syrup, 50g caster sugar and 1 tsp ground cinnamon. Taste a piece and add a pinch more sugar if you like it sweeter. The apples should be glossy and lightly coated.
- Spoon the apple filling into the chilled pastry case, mounding it slightly in the centre. Roll out the remaining dough to 3mm thick and lay it over the top. Trim and crimp the edges with your fingers to seal. Cut 3 small steam vents in the top.
- Beat 1 egg with 1 tbsp cold water to make an egg wash. Brush the top of the pie evenly, avoiding drips into the vents. This should give a shiny golden finish. Place the pie on a baking tray to catch any juices.
- Bake in the centre of the oven for 40-45 minutes until the pastry is deep golden and crisp at the edges. The filling should be bubbling gently through the vents. If the edges brown too fast, cover loosely with foil after 25 minutes.
- Remove the pie and leave to cool on a wire rack for at least 20 minutes so the juices set. Serve warm with a spoonful of custard or cream. Cool leftovers and put them in the fridge within 1-2 hours, and eat within 48 hours.
Tips
- Swap unsalted butter for a cheaper block margarine and use Bramley apples which are cheaper and hold their shape well.
- Store cooled slices in an airtight tin in the fridge and eat within 48 hours. Cool leftovers within 1-2 hours of baking and reheat only once until steaming hot.
- Freeze the unbaked pastry dough wrapped tightly for up to 1 month, or freeze baked slices wrapped in foil and freezer bag for up to 2 months. Defrost in the fridge and reheat until hot throughout.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Apples · about 400g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Apple Cake, Apple Turnovers, Strawberry Shortcake. - Plain flour · about 1.2kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries. - Unsalted butter · about 125g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken. - Golden syrup · about 357g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Golden Syrup Flapjack Bars, Coconut Macaroons, Fudgy Milk Chocolate Brownies.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).